Fresh Strawberries

A merchant came by the house selling fresh Strawberries and mangos. I bought 1.5 kilos of mangos (3 large ones) and about a quart of fresh strawberries. The price was good and I think we worked out for him to come around every Thursday; a day when he sells both fruits and veggies.

So what’s a girl to do with so many fresh strawberries? Make strawberry muffins of course! Rob was arriving later that day after being out of town and I thought it would be a nice treat to come home to.


The recipe:
2 1/2 cups all purpose flour
2/3 raw sugar
1 teas. Baking soda
3/4 teas. Ground cinnamon +plus a little more b/c I like it
1/2 teas. Coarse ground salt
1 1/2 cup fresh sliced strawberries
1 cup vanilla yogurt
Less than 1/3 cup melted margarine
1 1/4 teas almond extract (or vanilla)
1 egg lightly beaten Oil to grease the muffin pan and extra sugar for dusting the top of the muffins

Stir the flour, sugar, baking soda, cinnamon, and salt together in a large bowl. Dump in all the strawberries and stir in well. Add the wet ingredients: yogurt, melted margarine, extract, and beaten egg. Fold in well until moistened. Spoon out into muffin cups and sprinkle with the extra sugar. The recipe makes a dozen and a half large muffins.

Bake at 350 (or 180ish for my celcius friends) for about 30 minutes. The muffins turned out wonderfully. They had a fresh, healthy taste (almost oaty) and were a delicious brown with little bits of strawberry exposed along the edges. The recipe that I modified suggested along with the one whole egg to add 2 egg whites. Next time I may do this to get a fluffier muffin, but I liked the density of the first batch so much that I’m not sure yet. We started eating them right away hot from the oven and even invited our neighbor over for a few with tea. We then shared them again for breakfast on Saturday before going to the tea plantation and finally finished them off Sunday with our “after church gang” with coffee. They were a hit to say the least.